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Coconut Lemongrass Soup with Shrimp Recipe

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Coconut Lemongrass Soup with Shrimp
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Ingredients

  • 1 can (12 oz) Low fat Evaporated Milk
  • 1 can (13.66 oz) Lite coconut milk (I used Thai Kitchen organic)
  • ½ cup chicken stock (can substitute with veg stock)
  • 2 teaspoons lemongrass paste (found in the produce isle)
  • Lime Strips from half a lime
  • Lime zest from half a lime
  • 8 thinly sliced pieces of ginger
  • 2 teaspoons coarsely chopped cilantro
  • 2 scallions, thinly sliced
  • 2 Tablespoons Fish Sauce (can substitute with Soy Sauce)
  • ½ pound precooked small shrimp

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1238g
Calories 1555  
Calories from Fat 973 63%
Total Fat 114.55g 143%
Saturated Fat 90.79g 363%
Trans Fat 0.0g  
Cholesterol 452mg 151%
Sodium 3751mg 156%
Potassium 2793mg 80%
Total Carbs 62.71g 17%
Dietary Fiber 3.1g 10%
Sugars 40.26g 27%
Protein 83.22g 133%
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